Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook...

Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel



”“ When you become a good cook,you become a good craftsman, first.

You repeat and repeat and repeat until your hands know how to move without thinking about it.

– Jacques Pepin, French chef and Teacher (1935 – )

MISE EN PLACE

C H A P T E R EIGHT

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After studying this unit

You will be able to:– Organize and plan your work more efficiently– Understand basic flavoring techniques– Prepare items needed prior to actual cooking– Set up and use the standard breading

procedure

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Mise en Place

French term, which literally means “Everything in its place.”

Organize and plan your work.

Gather and prepare your ingredients.

Assemble your tools and equipment.

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The Prep List

A blueprint for how food production is going to be achieved during the work day

An overview of what needs to be done and how long it will take to do it

The order in which assignments should be completed

How each cook may interact with each other in the kitchen

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Writing a Prep List

A prep list is not just a rewriting of recipes It is reading through recipes and composing a

written map of how to accomplish the tasks necessary to prepare the recipes

The first step in organizing your work is to read and understand the recipes you will be using

Once each item is identified and quantified, the next step is to schedule your tasks through prioritization

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Selecting Tools and Equipment

All tools, equipment and work surfaces must be clean and sanitized

Knives should be honed and sharpened Measuring devices should be checked for

accuracy periodically Ovens and cooking surfaces should be preheated,

as necessary Mixing bowls, saucepans and storage containers

should be the correct size for the task at hand

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Selecting Tools and Equipment (cont.)

Serving plates, cookware, utensils, hand tools and other necessary small wares should be gathered and stored nearby

Foods should be gathered and stored conveniently at the proper temperature

Expiration dates on foods should be checked periodically for validity

Sanitizing solution, hand towels, disposable gloves and trash receptacles should be conveniently located

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Measuring and Preparing Ingredients There are a number of steps and procedures

commonly used in Mise en Place discussed in this chapter– Weighing and measuring all ingredients– Clarifying butter– Toasting nuts and spices; making bread

crumbs– Preparing bouquet garni and sachet– Marinating meats and poultry; preparing rubs

and pastes– Steeping dry ingredients

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Using a Balance Scale

To use a balance scale to weigh an ingredient, place an empty container on the left, then set a counterbalance to that container on the right; use weights and the sliding beam weight to add an amount equal to the amount of ingredient needed

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Balance Scale (cont.)

Place the ingredient on the left side of the scale until the two platforms balance

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Clarifying Butter

Slowly warm the butter in a saucepan over low heat without boiling or agitationAs the butter melts, milk solids rise to the top as a foam and the water sinks to the bottomWhen the butter is completely melted, skim the milk solids from the top

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Clarifying Butter (cont.)

When all of the milk solids have been removed, ladle the butterfat into a clean saucepan, being careful to leave the water in the bottom of the panThe clarified butter is now ready to use

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Toasting Nuts and Spices

Toasting nuts and spices before using brings out flavor

Toast nuts or spices on the stovetop or in the oven– Spread them in a single layer– Watch so they do not burn– Light color and fragrant aroma determines

doneness

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Flavoring

A bouquet garni and sachet are used to introduce flavorings, seasonings and aromatics into stocks, sauces, soups and stews

Marinating is a process of soaking meat and poultry in seasoned liquid to flavor and tenderize it

Rubs are finely ground mixtures of dry herbs and spices used to season meat and poultry

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Bouquet Garni

A selection of herbs (usually fresh) and vegetables tied into a bundle with twine; a standard bouquet garni consists of parsley stems, celery, thyme, leeks and carrots

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Sachet

Made by tying seasonings together in cheesecloth; a standard sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic

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Preparing to Cook

Some procedures are done very close to cooking time– Breading and battering foods– Blanching and parboiling foods

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Setup for Standard Breading Procedure

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Standard Battering Procedure

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Blanching and Parboiling

Vegetables and other foods can be parcooked by blanching or parboiling.– Looses the peel, removes undesirable flavors,

softens firm foods, sets color, shortens final cooking time

– Blanching shorter than parboiling Blanch or parboil foods then submerge them in ice

water to refresh.

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Making an Ice Bath

To ensure food safety, cool hot foods quickly in or over an ice bath to a temperature below 41ºF before storing in the refrigerator.

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Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook...

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